Chicken Breasts Stuffed with Green Pepper, Onion, Cheese

This is one of my personal favorite meals. I think I like it so much because it is so versatile and so simple. You can literally stuff this chicken with anything and it tastes so good. I have stuffed these with cooked broccoli, spinach, ham -- you name it! You can also skip the tomato sauce altogether, dip the rolls in egg and then breadcrumb. They bake wonderfully that way, too! I served this with garlic mashed potatoes and corn.

Ingredients:

• 1 lb boneless, skinless chicken breasts, pounded to 1/4-inch thickness
• 1 c mozzarella cheese, divided
  
• 1/4 c Parmesan cheese
  
• 2 oz cream cheese, softened
  
• 1/2 green pepper, chopped
• 1/4 sweet onion, chopped
• 1/2 tsp dried oregano
  
• 1/4 tsp garlic salt
• 1 c tomato sauce
• 2 tbsp butter
• 1 tbsp olive oil
• 1 clove of garlic, minced
  
• 1/2 tsp tarragon

Directions:

• Preheat oven to 400 degrees.
• Heat butter and olive oil over medium heat in a skillet. Add garlic, stirring until it become fragrant.
  
• Add onion and green pepper, cook until tender.

• Mix 1/2 c mozzarella cheese, Parmesan cheese, cream cheese, oregano and garlic salt to the green pepper/onion mix.

• Spread mixture onto each chicken breast evenly.

• Roll up each chicken breast tightly and secure with toothpicks.
• Place seam-side down in a 13x9-inch greased baking dish.

• Spoon tomato sauce over all and season with tarragon.
  
• Cover with foil. Bake for 30 minutes.
• Remove foil. Sprinkle remaining mozzarella cheese over all.
  
• Bake an additional 3 to 5 minutes, or until cheese is melted.